dinner salad

A colorful bowl of veggies makes up this healthy salad and an easy homemade ranch dressing tops it off.

Farmer'S Market Salad With Homemade Ranch Dressing

Olive oil

sour cream

buttermilk

lemon juice

chives (or 2 tablespoons fresh and finely minced)

parsley (or 2 tablespoons fresh and finely minced)

garlic powder

onion powder

dill weed (or 2 tablespoons fresh and finely minced)

black pepper

salt (more

Raw vegetables,

Optional topping: Croutons, nuts or sunflower seeds

Farmer's Market Salad with Homemade Ranch Dressing

Combine all ingredients in a 1 quart mason jar. Shake well, until all ingredients are combined. Alternatively, you can puree the ingredients in a blender or with an emulsifier

Taste and adjust seasonings as needed.

Remaining salad dressing should be stored in an airtight container in the fridge and kept in the refrigerator for up to 1 week.

Ranch Dressing

Toss lettuce and raw vegetables in a large bowl. Add some of the ranch dressing and toss to coat. Add more dressing if needed. Or, serve undressed with dressings on the side.

Top with homemade croutons, nuts or sunflower seeds if desired.

Salad Assembly

This is the steak salad of your dreams! It's loaded with a juicy steak, your favorite veggies, and a creamy balsamic vinaigrette. It makes a delicious healthy lunch or dinner salad!

Best Steak Salad with Creamy Balsamic Vinaigrette

grilling steak (boneless prime rib)

salt and pepper

avocado oil

arugula

cherry tomatoes,

cucumber,

avocado, sliced

red onions

each: grainy mustard, dijon mustard, and balsamic vinegar

olive oil

Take the steak out of your fridge and evenly coat both sides with the salt and pepper. Add all the salad ingredients to a salad bowl.

Heat a cast iron or heavy-bottomed pan over high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. Flip the steak over and let it cook for 2-3 minutes more. Transfer the steak to a cutting board and let it rest.

While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.

Thinly slice the steak across the grain and serve it over the salad.

This steak salad looks insane, Kristen! I already have most of the ingredients and I'm totally making it tonight.

Whoa!!! This salad looks FANTASTIC. What a perfect start by using arugula. Definitely one of my favorites. And then all the other ingredients - simple but it looks delicious. Salads are the ultimate summer dish. And your's is perfect as an entrée with bringing in the prime rib. The salad dressing with both mustards and the balsamic vinegar is the perfect finish. Thanks, Kristen for sharing.

One of the best salads I’ve ever had! Super simple also quick to prep and put together, very filling while also still being quite healthy!

This is SO yummy! I have made twice now and my husband (not a salad lover) has said this is one of his favorite recipes! 

I will do this and for sure, they'll gonna love it!

That really turned out great. Best steak salad ever!

Umm... I think I just learned how to make a great steak.  Making this tonight. Just subscribed.

made this today! seriously so good! thank you so much

There are any number of good steak salad recipes out there.  But yours excels above all in its discussions.  A definite 'yes' to rib steaks. And to saute it first, then cut it up. (I even do this for my Asian stir fries now).  For four of us I did two steaks, After cutting the first one up, I got the second one and while cutting it up, put the first cut up one back in the still hot pan to finish them off 'medium' for those who like their steaks a little more done.  

And who would have thought that coarse ground mustard does a better job in thickening a salad dressing.  Not me.  But know I know.

ps - you might get a kick out of my steps for sauteing eggs.  Browned butter, or pork or chicken fat.

https://content.jwplatform.com/videos/7M2Mq6YW.mp4

Best Steak Salad

Green beans are bundled in bacon and put on top of salad greens for a unique and delicious lo-carb meal

Green Bean Bundle Salad

green beans

salad greens (such

bacon

T unsalted butter (melted)

tsp kosher salt

T brown sugar

Blanch beans in boiling water until barely tender, or microwave 2-3 minutes.

Microwave bacon in paper towels, 1-2 minutes until partially cooked.

Cut bacon strips in half.  Bundle beans into 6 piles and wrap 1/2 bacon strip around each bundle.

Place bundles in a shallow greased baking dish.

Mix garlic and salt with melted butter and pour over bundles.  Sprinkle with brown sugar.

Bake at 350 for 30 minutes or until bacon is done.  Divide green into individual serving dishes and top with 1-2 bacon bundles.  Pour pan drippings over salads.  Serve immediately with freshly ground pepper.   Makes 3-6 salads

On the nights I&#x27;m craving salad for dinner but also want a meal that&#x27;s warm &amp; comforting, these BBQ tofu &amp; roasted vegetable bowls hit the spot.

BBQ Tofu Salad Bowls

plain Greek yogurt

water

scallion,

garlic,

salt

paprika

cumin

chili powder

kosher salt, divided

black pepper, divided

smoked paprika

olive oil, divided,

potatoes

broccoli florets (about 1 medium head)

barbecue sauce

brown rice

black beans, drained and rinsed

cilantro

Whisk all the ingredients together in a small bowl until emulsified and well-combined; set aside.

Make the dressing:

Wrap the block of tofu in a few layers of paper towels, then set on a dinner plate or cutting board. Weigh it down with a heavy object like a skillet, pot, or large can while the oven preheats. Tear the tofu into bite-sized pieces.

Arrange 2 racks to divide the oven into thirds and heat to 400°F. Lightly coat a rimmed baking sheet with olive oil.

Meanwhile, place the sweet paprika, cumin, chili powder, garlic powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and smoked paprika in a medium bowl and stir to combine. Pour in 1 1/2 tablespoons of the oil and stir to combine. Add the tofu and gently stir to evenly coat. Place the tofu in a single layer on the prepared baking sheet.

Place the sweet potato and broccoli on a separate baking sheet. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Spread into an even layer.

Roast the tofu and vegetables for 15 minutes. Flip the tofu and sweet potatoes, and toss the broccoli. Rotate the baking sheets between racks and from front to back. Roast until the tofu and vegetables are lightly browned, about 15 minutes more.

Drizzle the tofu with the barbecue sauce and toss to combine. Divide the rice and black beans between 4 serving bowls. Top with the tofu, sweet potato, and broccoli. Drizzle with the dressing and garnish with the cilantro. Serve warm.

Make the bowls:

Prepare several basic meal prep salads for quick and easy lunches. Add whatever toppings suit your fancy on a given day and you&#x27;re good to go!

Basic Meal Prep Salad

head romaine lettuce

carrots

oz shredded purple cabbage

onion

red bell pepper (sliced)

Chop the lettuce into bite sized pieces. Place in a salad spinner. Spray with vinegar, rinse with water. Spin dry.

Divide the lettuce among four meal prep containers

Divide the carrots, cabbage, green onions, and peppers among the containers. There may be leftover vegetables, depending on your tastes.

Seal the lids and store the salads in the fridge for up to 4 days. Add additional toppings and dressing as desired.

Juicy pieces of chicken, fresh corn, and ripe avocado are tossed in an herby lemon vinaigrette.

Avocado Chicken Salad

lemon

dill fronds

chives

avocado

chicken

corn kernels

Make the dressing by adding each to a large bowl: Juice 1 lemon until you have 2 tablespoons juice. Finely chop 2 tablespoons fresh dill fronds and 2 tablespoons fresh chives. Add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Slowly drizzle in 2 tablespoons olive oil while whisking.

Pit, peel, and dice 1 avocado and add to the bowl. Cut 2 1/2 cups cooked chicken into bite-sized pieces and add to the bowl. Add 1/2 cup corn kernels and stir with a rubber spatula until combined. 

A quick and easy dinner salad recipe that&#x27;s made with seitan chicken, crispy tofu bacon, and other delicious vegetables.

Vegan California Cobb Salad

romaine lettuce (chopped)

cherry tomatoes (sliced)

avocados (cubed)

seitan chicken breasts (sliced (See Note))

tofu bacon (crumbled)

red onion or shallot (slivered)

cashew cheese (crumbled (See Note))

white champagne vinegar

Dijon mustard

tsp pure maple syrup

Make the seitan chicken and tofu bacon

In a large bowl, toss the romaine lettuce and arugula until combined.

Layer the tomatoes, sliced seitan chicken, crumbled tofu bacon, cubed avocado, slivered onion, and crumbled cheese on top of the lettuce.

FOR THE DRESSING

Whisk the 1/2 cup vinegar, 3 tbsp Dijon, 2 tsp maple syrup, and salt and pepper to taste until fully combined. Taste and adjust as desired.

Pour evenly over the salad and toss until combined.

Enjoy!

This twist on the classic Middle Eastern salad is main dish-worthy thanks to the addition of hot smoked salmon and lots of salty feta cheese crumbles.

Herby Smoked Salmon Fattoush

garlic

ground sumac,

romaine lettuce heart

English cucumber

radishes

scallions

cherry tomatoes

basil leaves

mint leaves

parsley leaves

(7 to 8-ounce) bag pita chips, preferably multi-grain (about 2 1/2 cups)

feta cheese

(4-ounce) salmon

Mince 1 garlic clove and place in a large bowl. Add 1/4 cup olive oil, the juice of 1 medium lemon (about 3 tablespoons), 1 tablespoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk well to combine.

Prepare the following ingredients, adding each to the bowl as you go: Halve 1 medium romaine lettuce heart lengthwise and slice crosswise into 1-inch wide ribbons. Thinly slice 1/2 medium English cucumber, 4 radishes, and 2 medium scallions. Halve 1 cup cherry or grape tomatoes. Tear 1/4 cup packed fresh basil leaves, 1/4 cup packed fresh mint leaves, and 1/4 cup packed fresh parsley leaves into bite-size pieces.

Add 1/2 (7 to 8-ounce) bag pita chips to the bowl (about 2 1/2 cups), breaking any large chips into bite-size pieces. Toss to coat all the ingredients in the vinaigrette. Crumble 4 ounces feta cheese over the salad and toss to combine. Divide the salad among 4 shallow bowls or plates. Flake 2 (4-ounce) hot smoked salmon fillets evely over the top. Sprinkle with more sumac and serve.

A new and improved wedge salad that gets an extra layer of flavor from broiling.

Broiled Wedge Salad

cherry tomatoes (8 ounces)

shallot

Parmesan cheese, finely grated (about 1/2 cup)

blue cheese (about 4 ounces), divided

mayonnaise

black pepper,

bacon (about 4 ounces)

iceberg lettuce (about 18 ounces)

Arrange two racks in the oven, one in the middle and one in the upper third, and heat the oven to 400°F. Meanwhile, line a rimmed baking sheet with aluminum foil. Quarter 1 cup cherry tomatoes. Mince 1 small shallot (about 2 tablespoons). Finely chop until you have 2 tablespoons fresh chives. Finely grate 1 1/2 ounces Parmesan cheese (about 1/2 cup).

Juice 1 medium lemon (about 3 tablespoons) into a medium bowl. Add 1/2 cup of the crumbled blue cheese and mash with the back of a fork to create a smooth paste. Add 1/4 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix thoroughly until combined. Refrigerate while you cook the bacon.

Place 4 strips bacon on the prepared baking sheet in a single layer. Bake on the middle rack until deep golden-brown and crispy, 15 to 20 minutes. Meanwhile, quarter 1 medium head iceberg lettuce through the core to make 4 wedges. Cut the core out from each wedge. 

Remove the bacon from the oven and let cool for 5 minutes. Set the oven to broil. Chop the bacon into bite-sized pieces. Discard the bacon grease and foil, then cover the baking sheet with a new sheet of foil.

Place the lettuce wedges cut-side up on the baking sheet. Brush the cut sides of each wedge with some dressing. Sprinkle with the Parmesan cheese. Broil on the top rack until the cheese is melted and the lettuce is browned on the edges, rotating the baking sheet halfway through, 2 to 3 minutes total.

Transfer the wedges to a serving platter. Top with the remaining 1/2 cup blue cheese, bacon, cherry tomatoes, shallots, chives, and a few grinds of freshly ground black pepper. Serve with the remaining dressing. 

A quick and easy salad made with pantry ingredients you might already have on hand.

Four-Can Pantry Salad

oregano leaves

red wine vinegar

honey

(12-ounce) jar marinated artichoke hearts,

(6-ounce) can pitted whole black olives

(about chickpeas

red peppers

arugula (about 2 ounces)

radicchio (about 1 pound total)

Make the vinaigrette: Mince 3 garlic cloves and finely chop 2 tablespoons fresh oregano leaves, then place both in a medium bowl. Add 1/3 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk until the salt is dissolved. While whisking constantly, slowly drizzle in 1/3 cup extra-virgin olive oil and continue whisking until emulsified.

Make the salad: Prepare the following, adding them all to a large bowl: Drain 1 (12-ounce) jar marinated artichoke hearts and cut into 1/2-inch pieces (about 1 3/4 cups). Drain and halve 1 (6-ounce) can pitted black olives (about 1 1/4 cups). Drain and rinse 1 (about 15-ounce) can chickpeas (about 2 cups). Drain 1 (12-ounce) jar roasted red peppers and cut into 1/2-inch pieces (about 1 1/4 cups). Cut 8 ounces feta cheese into 1/2-inch cubes (about 2 cups). Quarter 2 medium heads radicchio lengthwise, then cut the core out from each piece. Cut crosswise into 1/2-inch pieces (about 6 cups).

Add 2 cups lightly packed arugula (about 2 ounces) and 1/2 cup of the vinaigrette. Use your hands to gently toss everything together, making sure everything is coated well. Taste and add more vinaigrette as needed. Season with more black pepper and serve immediately.

Creamy avocado replaces mayo in this tasty tuna salad. 

Avocado Tuna Salad Recipe

tuna

red onion (about 5 ounces)

celery

parsley

kosher salt,

bread (optional)

Drain 2 (6-ounce) cans tuna and place in a large bowl. Break up any large chunks of tuna with a fork.

Prepare the following, adding them to the bowl as they are completed: Finely chop 1 small red onion (about 3/4 cup). Finely chop 2 stalks celery (about 1 cup). Coarsely chop fresh parsley leaves until you have 1/4 cup. Finely grate the zest of 1 medium lemon until you have 1 teaspoon zest (reserve the lemon).

Halve and pit 1 medium avocado. Cut one half of the avocado into 1/3- to 1/4-inch pieces. Add to the bowl with tuna and gently mix until well-combined, doing your best to keep the avocado pieces intact.

Prepare the following, adding them to a medium bowl as you complete them: Scoop out the flesh from the remaining avocado half, finely grate 1 small garlic clove, juice the lemon until you have 1 tablespoon juice, use a whisk to mash the avocado, then whisk until smooth. 

Finely chop fresh chives until you have 2 tablespoons. Add the chives, 3 tablespoons extra-virgin olive oil, and 1/2 teaspoon kosher salt to the smooth avocado. Whisk until smooth and well-combined. Transfer to the bowl with the tuna and gently mix until everything is evenly coated in the mixture. Taste and season with more lemon juice and kosher salt as needed. Serve as is or on the bread of your choice.

This jam-packed summer salad combines juicy peaches and cherries with peppery arugula, creamy avocado, crunchy pistachios, and crispy cubes of halloumi cheese. 

Top 23 dinner salad recipes from across the web

The most viewed dinner salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 23 dinner salad recipes from across the web

The most viewed dinner salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Farmer'S Market Salad With Homemade...

Best Steak Salad with Creamy Balsam...

Green Bean Bundle Salad

BBQ Tofu Salad Bowls

Basic Meal Prep Salad

Avocado Chicken Salad

Vegan California Cobb Salad

Herby Smoked Salmon Fattoush

Broiled Wedge Salad

Four-Can Pantry Salad

Avocado Tuna Salad Recipe

Halloumi Salad with Peaches, Cherri...

Crunchy Cabbage Slaw with Farro, Pe...

Tortellini Salad with Marinated Art...

Salmon, Avocado and Cucumber Salad ...

Buffalo Ranch Pretzel Chicken Caesa...

Tomato Avocado Salad

Big Roasted Delicata Squash Dinner ...

Summer Steak Salad with Corn

Dorito Taco Salad

Chicken Tzatziki Salad

Mediterranean Couscous Dinner Salad

Roasted Chickpea Salad with Hummus

The most viewed dinner salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine